It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

Way Before My Egg....Picture

I bought Jerry Roach's competition rig in 1989 and cooked on it for 10 years (many great parties)....this is a reverse flow smoker and burns logs Jerry sold many of the cookers that were used at competitions throughout the south....This picture is exactly like the one I bought....It has a roll out awning that covers the top and extends about 10' from the side. I sold it in 1999 and now I wish I still had it

Comments

I see that you're near the Mississippi. I've been to Arkansas, but only up in the Ozarks. Do you really need to cook in the summer? I've melted a couple of times near the north state line. Can't imagine what its like down in the lowlands.

I see that you're near the Mississippi. I've been to Arkansas, but only up in the Ozarks. Do you really need to cook in the summer? I've melted a couple of times near the north state line. Can't imagine what its like down in the lowlands.

Pls explain, what is a reverse flow smoke?

Offset smokers typically have a "hot zone" where the heated air moves into the cooking chamber and a cooler side where the exhaust is. A reverse flow cooker maintains the shape of the offset but has a long metal plate in the bottom that carries the air through the cooker and then back over the meat towards the exhaust, which is on the same side as the firebox. That way you get radiative heat from the metal plate and convective heat from the air. It's a more even and gentle way of smoking.

Eggcelsior is correct....another nice feature was the large tank in the front held water and there was a pipe that went back to the smoker so water could be put under the meat to keep it moist for a long period of time.....this would hold 54 full slabs of spare ribs (6 cases of 3 1/2 down)